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Milk soup with potato dumplings

Milk Soup with Potato Dumplings

This silky, creamy soup is absolutely worth a try! I made half a batch and the whole thing took 45 minutes; a full batch shouldn't take more than an hour. Milk soups are a staple of cooking for kids. My mom brought this recipe for milk soup with potato dumplings back from Estonia. Grown-ups, not just kids, deserve to shake things up with original soups like this — and milk soup with dumplings couldn't be easier to make.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Milk

Potatoes

Eggs

All-purpose flour

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 21 % 4 g

Carbohydrates 58 % 11 g

88 kcal

GI: 82 / 0 / 18

Cooking method

Cooking time: 45 min

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How do you make milk soup with potato dumplings?
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Press the boiled potatoes through a sieve (or mash them however you usually do). Mix the butter with the egg yolks, flour, and mashed potatoes, and don't forget to add salt. Beat the egg whites to stiff peaks and fold them into the potato mixture. Stir everything together until combined. Bring the milk to a boil, then, using a metal spoon dipped in the hot milk, scoop up small pieces of the dough and drop them into the simmering liquid. Once all the dumplings are in the milk, cook the soup over low heat for 10 minutes. Don't cover the pot. Add salt at the end of cooking, and your tasty milk soup with potato dumplings is ready. Ladle into bowls and serve with slices of bread toasted dry in a skillet (no oil).
Any milk works here, but the richer the milk, the creamier the soup.
A tip: whether or not the recipe gives an amount of liquid, it's best to go by your own preference (whether you like a thick or thinner soup), the size of your pot, and the ingredients you're using. If you're making this for the first time, don't cook a whole pot at once. Make a small batch first — one or two servings — to taste. Scale all the ingredients down to 1–2 portions and figure the liquid at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one, remembering that some will boil off. After tasting a small batch, you can fine-tune the liquid and the proportions to your liking. After that, like most seasoned cooks, you'll be able to add the liquid and ingredients by eye.